Dear Homemade Vegan Apple Crisp, Don’t Ever Change

When you pick a bunch of apples from your neighbor’s tree and need to do something with them stat, APPLE CRISP is the way to go. It’s so easy to make and the ROI (Return On Investment) is sky high.

I think I got this one online on the Food Network.

When it comes out of the oven and cools for a few minutes, here’s how it works: put a big piece of it on a plate with a generous helping of SO DELICIOUS cashew-based ‘nilla ice cream – it’s so rich and creamy and way better than any vanilla dairy ice cream I’ve ever had – with a strong cup of coffee and soy creamer and, in this case, watch the snow fall.

In a large mixing bowl, toss together the apples, lemon juice, sugar, and flour. Pour the apple mixture into a buttered 2-quart baking dish and set aside.

For the topping:

In a large mixing bowl, mix the flour, rolled oats, brown sugar, cinnamon, and salt. With a food processor, a pastry blender, or your fingers work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into mixture.

Sprinkle the topping evenly over the fruit. Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes.

Related Posts

This daring vegan does not miss out on fresh-baked, chocolate chip cookies. And they’re easy as pie to make. I use the recipe on the back of Trader Joe’s semi-sweet chocolate chips (they’re vegan!) as a Read more...

Hunker down with this one on a chilly fall or winter day! And, it’s a no-brainer for kids. The ‘cheese’ sauce is essentially made of all vegetables and, once it’s been blended together in the Read more...